Seasoned Roasted Carrots

Last night I took vegetables to a dinner. I was in the mood for roasted carrots and wanted something different from what I’ve done in the past. After reviewing several different recipes, I came up with a solution. The veggies were a hit! Everyone thought I had sweetened them, but NOT!

If you want to WOW someone with a simple dish try this…

DISCLAIMER: I rarely measure anything unless I’m baking, so the measurements are estimates. Do not feel you have to rigidly stick to them.

Preheat oven to 400 degrees

Put in a bowl:

1 – 1½ pound peeled carrots, cut into three inch pieces and then cut into wedges.

Mix together:

3 Tablespoons melted unsalted butter

1 – 1½ teaspoon coriander

¼ – ½ teaspoon cumin

¾ – 1 teaspoon cinnamon

½ – ¾ teaspoon ginger

½ teaspoon salt

Pour the butter mixture over the carrots and mix well.

Line a 9 x 13 pan with parchment paper.

Spread carrots on pan and bake for 30 – 45 minutes. After 15 minutes turn the carrots. Check again at 30 minutes and turn. You want to cook the carrots until some of them start to turn brown.